Seasons 52 Artichoke Stuffed Artichoke

Seasons 52, the chain that keeps calorie counts down, recently rolled out its spring menu. I was among a small group of food writers invited to sample it during a tasting dinner at the Jacksonville branch. This artichoke squared dish was by far my favorite. Executive Chef Partner Stephen Hicks and Amy Drafts, Field  Sales Manager, were generous and shared.

 

Hope you enjoy it as much as I did.
 

ARTICHOKE-STUFFED ARTICHOKE

 Serves 4

3 quarts water

1 TBS Kosher salt

2  artichokes, medium large

¼ cup yellow onion, peeled, ¼” diced

2 tsp fresh garlic, minced

1 tsp extra virgin olive oil

1/8 cup sun-dried tomato, chopped fine

6 ounce jar marinated artichokes,
    drained and chopped (save 1/8 cup of juice)

2 TBS fresh parsley, chopped

2 TBS Italian breadcrumbs

2 TBS basil pesto

1½ tsp creamy Caesar dressing

½ tsp coarse ground mustard

½ tsp Old Bay seasoning

1/3 cup shredded Italian cheese blend

Extra virgin olive oil for brushing

Drizzle of balsamic glaze

·       Preheat oven to 350°F.

·       In large pot, add 3 quarts water and 1 tablespoon Kosher salt and bring to boil.

·       Trim ½” off top of artichokes; trim ¼” off stem and trim spikes off the leaves.  Add trimmed artichokes to the boiling water and cover for approximately 20-25 minutes until done.  Remove from heat and place artichokes in refrigerator to cool.

·       In sauté pan, heat 1 teaspoon olive on medium-high heat for 1 minute.  Sauté onion and garlic for 2 minutes.  Add sun-dried tomatoes and marinated artichoke.  Stir to combine and remove from heat.  Add all other ingredients and mix well.  Place mixture on sheet tray and allow to cool.

·       Remove artichokes from refrigerator and split in half.  Scrape out choke and inner leaves with a tablespoon.  Place artichokes cut side up on sheet tray and brush with olive oil.  Fill each piece with ¼ of the artichoke stuffing mixture.  Top each piece with 1 tablespoon shredded cheese and bake in 350°F oven for 20-30 minutes until heated through.  Drizzle balsamic glaze over the artichokes.

·       Serve as a side dish.

Bite Size Appetizer Option:

·      Follow procedure above but do not trim spikes off of artichokes before cooking.  Once artichokes are cooked, remove larger leaves and fill each one with some stuffing mix.  Top with cheese and lay out on a sheet tray for heating in 350°F oven.  Plate on serving platter and drizzle with balsamic glaze.

Note:  Leftover artichoke heart may be used for salads or garnish.

Quick Appetizer a la Hacienda el Carmen

We were a batch of hot, tired travelers who had flown to Guadalajara, Mexico from Canada, California, D. C. and Florida among other places via one to three planes (starting as early as 3 a.m.) then had ridden through afternoon rush hours traffic on what should have been a 45-minute drive to reach Hacienda el Carmen.

Assembling under the shade of the outdoor arcade for dinner, we were a motley crew more than ready for a bath and bed.

No one from the kitchen spoke much English, we were too tired to dredge up much Spanish so when we understood the word "avocado" in relation to the appetizer, that was what we selected.

Served cold, vaguely familiar and refreshing, the dish was a hit.

The next morning - refreshed and ready to go

When I later asked Chef Manuel Rodriguez how it was prepared, his answer surprised me with its simplicity.

Easy Appetizer from Hacienda el Carmen

1-2 fresh avocados, cubed or sliced into bite-sized pieces
1 can hearts of palms, drained
1/4 bell pepper, minced
2 cups ketchup
1 cup white wine

Mix ketchup and wine, pour over avocados, palm hearts and pepper. Serve cold in appetizer-sized glasses.

I've since tried this at home but fearing ketchup would be too sweet, used V-8 juice instead. Next time I'll use ketchup and mix in wine to taste.